Chocolate Espresso Snickerdoodles

These Chocolate Espresso Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. The addition of unsweetened cocoa powder and espresso powder gives them a rich chocolatey and coffee flavor, making them perfect for coffee lovers. They are soft, chewy, and coated in a cinnamon-sugar mixture that adds a lovely sweetness and warmth to each bite.

Ingredients:

• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 and 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon espresso powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup semisweet chocolate chips
• 1/3 cup finely chopped pecans or walnuts optional
• 1/4 cup granulated sugar for rolling
• 1 teaspoon ground cinnamon for rolling

Instructions:

In a large bowl, cream together the softened butter and 1 and 1/2 cups granulated sugar until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the semisweet chocolate chips and chopped nuts if using

Cover the cookie dough and refrigerate for at least 1 hour

Preheat your oven to 375F 190C and line a baking sheet with parchment paper

In a small bowl, mix together 1/4 cup granulated sugar and ground cinnamon for rolling the cookie dough

Take out the chilled cookie dough from the refrigerator

Roll the dough into 1-inch balls

Roll each ball in the cinnamon-sugar mixture to coat it evenly

Place the coated dough balls on the prepared baking sheet, leaving some space between them

Using the back of a flat-bottomed glass or your fingers, slightly flatten each dough ball

Bake the cookies in the preheated oven for 8-10 minutes or until the edges are set

The cookies will be soft in the center but will firm up as they cool

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes

Then transfer the cookies to a wire rack to cool completely

Enjoy these delicious Chocolate Espresso Snickerdoodles with a cup of coffee or milk